Tex-Mex Style Pork Mince Tacos
with Tomato Salsa, Baby Leaves and Soured Cream
Looking for a super quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Pork Mince Tacos in just 15 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 unit(s)
Medium Tomato
12 grams
Red Wine Vinegar
(Contains: Sulphites)
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
50 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the mince, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, add the Central American style spice mix and tomato puree. Stir-fry for 1 min.
- Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
- Lower the heat and simmer, 1-2 mins.
- Taste and season with salt and pepper, if needed.
- Meanwhile, cut the tomato into small pieces.
- In a bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
- Season with salt and pepper.
- Add the tomato chunks and mix well.
- Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just eat them cold.
- Lay the tortillas on your plates. Pile with the salad, mince and salsa - as much as you'd like.
- Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!
Enjoy!
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